Il8 APPLIED PHYSIOLOGY 



SUMMARY 



1. Milk is the most easily digested and most perfect of 



foods. 



2. Hens' eggs contain an abundance of albumin and fat, 



but no starch or sugar. They are next to milk in 

 ease of digestion. 



3. Next in order come meats, including fish and shellfish. 



4. Of meats, beef has high food value ; mutton, fowl, pork, 



game, fish, and shellfish rank next, in the order named. 



5. Animal food in general is easily and quickly digested 



and only about one twentieth remains undigested. 



6. Meat should be fresh and from a healthy animal. 



DEMONSTRATIONS 



52. Show samples of fresh milk and skim milk. Curdling of milk 

 can be shown by adding vinegar to milk and gently stirring it until the 

 curd collects in a lump. Show that this is cheese. By setting some 

 milk aside in a deep bottle, the amount of cream which rises can be 

 shown. Butter can be made from some cream, but the process is 

 uncertain, especially in winter. 



53. Test some milk with a lactometer or a specific gravity bulb. In 

 good milk it should sink to i .030. 



54. By cutting a hole in a piece of pasteboard and holding eggs in it 

 in front of a lamp in a darkened room, contrast the bright pink of a 

 fresh egg with the dull color of a stale egg, as is done in testing eggs 

 in the market. 



55. Show some fresh meat and some that is stale. Show some very 

 tender and some very tough meat. Show that the toughness of meat 

 is due to white strings of connective tissue. 



REVIEW TOPICS 



1. Give a definition of food and tell what five substances 



are used for food. 



2. Show why an abundance of water is needed in food. 



